Is eating bread crust really good for you?
It's not uncommon for picky eaters to trim the bread crust from a PB&J before eating it. But what these folks may not realize is that when they remove the crusts from sandwiches, they're also removing
吐司邊別丟！國外研究：富含抗氧化劑 可防腸道病變
〔即時新聞／綜合報導〕你喜歡吃吐司邊嗎？有些人習慣吃吐司要去邊，有些人則喜愛吐司邊扎實的口感，最近有國外研究指出，麵包皮（bread crust）含有豐富的膳食纖維、抗氧化劑，多攝取麵包皮對身體有益。
國外網站「howstuffwork」引述一項美國農業食品化學期刊的研究，指出麵包皮中的抗氧化劑（pronyl-lysine）含量超高，是一般白肉麵包的8倍，麵包皮在食用後，會提高消化酶的作用，可以有效預防腸道病變和大腸癌，此外，麵包皮也富含了豐富的膳食纖維。
另一方面，若麵包切得越小塊，烘烤受熱的表面積會越均勻，產生的抗氧化劑也會越多，不過仍須注意不要將麵包烤到「過焦」，這樣不僅會降低抗氧化劑的含量，也會產生致癌物質。
〔即時新聞／綜合報導〕你喜歡吃吐司邊嗎？有些人習慣吃吐司要去邊，有些人則喜愛吐司邊扎實的口感，最近有國外研究指出，麵包皮（bread crust）含有豐富的膳食纖維、抗氧化劑，多攝取麵包皮對身體有益。
國外網站「howstuffwork」引述一項美國農業食品化學期刊的研究，指出麵包皮中的抗氧化劑（pronyl-lysine）含量超高，是一般白肉麵包的8倍，麵包皮在食用後，會提高消化酶的作用，可以有效預防腸道病變和大腸癌，此外，麵包皮也富含了豐富的膳食纖維。
另一方面，若麵包切得越小塊，烘烤受熱的表面積會越均勻，產生的抗氧化劑也會越多，不過仍須注意不要將麵包烤到「過焦」，這樣不僅會降低抗氧化劑的含量，也會產生致癌物質。
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此文原文：Through analyzing the bread crust, bread crumbs from the paler inside of the bread and flour, researchers discovered that pronyl-lysine, an antixodant, was eight times more plentiful in the bread crust than in the other components of the bread(麵包邊的pronyl-lysine含量遠高於白麵包部分)
References
https://health.howstuffworks.com/wellness/food-nutrition/facts/eating-bread-crust.htmIs eating bread crust really good for you?
Borelli, Rose C. and Vicenzo Fogliano. "Bread crust melanoidins as potential prebiotic ingredients." Molecular Nutrition and Food Research: 49.7. March 21, 2005.http://www3.interscience.wiley.com/journal/110550260/abstract?CRETRY=1&SRETRY=0
"Bread Crust and Stuffing Rich in Healthy Antioxidants." Science Daily. Nov. 5, 2002.http://www.sciencedaily.com/releases/2002/11/021105080817.htm
"Does eating bread crust make your hair go curly?". Heath and Well Being. June 2006.http://health.ninemsn.com.au/article.aspx?id=694037
"Fun Facts: What's Good for Your Body?" St. Louis Science Center.http://www.slsc.org/uploadedFiles/move/Vitamins and Nutrients.pdf
Horowitz, Janet, et. al. "Bread Goes Upper Crust." Time Magazine. May 7, 1990.http://www.time.com/time/magazine/article/0,9171,970017,00.html
Panneerselvam, Jayabal, et. al."Inhibitory effect of bread crust antioxidant pronyl-lysine on two different categories of colonic premalignant lesions induced by 1,2-dimethylhydrazine." European Journal of Cancer Prevention. 18.4. August 2009.http://journals.lww.com/eurjcancerprev/Abstract/2009/08000/Inhibitory_effect_of_bread_crust_antioxidant.5.aspx
Bread crust melanoidins as potential prebiotic ingredients - Borrelli - 2005 - Molecular Nutrition & Food Research
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Bread Crust And Stuffing Rich In Healthy Antioxidants
The best thing since sliced bread may be bread crust: Researchers in Germany have discovered that the crust is a rich source of antioxidants and may provide a much stronger health benefit than the res
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http://www.slsc.org/uploadedFiles/move/Vitamins%20and%20Nutrients.pdf
Food: Bread Goes Upper Crust
Gone are the days when buying your daily bread simply meant tossing a cotton- soft white loaf into a grocery cart. More and more shoppers these days are trekking to local bakeries and specialty shops
Inhibitory effect of bread crust antioxidant pronyl-lysine o... : European Journal of Cancer Prevention
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